Cinnamon-Pancetta Carbonara

1. 1

   In a large pot of boiling salted water, cook the fettuccine until al dente.

2. 2

   Meanwhile, in a large, deep skillet, cook the pancetta and bacon over moderately high heat until crisp, about 6 minutes.

3. 3

   Add the cinnamon and cook for 10 seconds.

4. 4

   Reduce the heat to low.

5. 5

   In a medium bowl, whisk the cream with the grated cheese and egg yolks and season with salt and pepper.

6. 6

   Add the mixture to the skillet and remove from the heat.

7. 7

   Drain the pasta, reserving 1/2 cup of the water.

8. 8

   Add the pasta and the reserved water to the skillet and simmer gently, tossing until the pasta is coated with a thick sauce, 2 to 3 minutes.

9. 9

   Serve the carbonara in shallow bowls, sprinkled with the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.